White Chicken Chili

• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion
• •
  JalapeñO Pepper
• •
  Garlic(240g)
• •
  Flour, All-Purpose, White(60g)
• •
  Low Sodium Chicken Broth(720g)
• •
  Chicken Breast, Grilled(960g)
• •
  Green Chiles, Canned, Diced
• •
  Beans, Great Northern, Canned, Drained
• •
  Corn, Sweet, Canned, Drained(120g)
• •
  Cumin, Ground(10g)
• •
  Oregano, Dried(3g)
• •
  Whole Milk(480g)
• •
  fine sea salt and freshly-ground black pepper

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat. Add the onion and jalapeño, sauté for 5–7 minutes, stirring occasionally, until the onion is soft and translucent.
2. 2Add the fresh garlic and sauté for 1–2 minutes over medium-high heat, stirring frequently, until fragrant.
3. 3Stir in the flour until evenly combined, then sauté for 1 minute over medium-high heat, stirring frequently, to cook out the raw flour taste.
4. 4Gradually add the chicken broth while stirring constantly to prevent lumps from forming.
5. 5Stir in the cooked chicken, green chiles, great northern beans, sweet corn, ground cumin, and dried oregano. Increase heat to medium-high and bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
6. 6Stir in the whole milk and continue simmering over medium-low heat for 5 minutes until heated through and flavors are melded.
7. 7Taste the chili and season generously with salt and pepper as needed.
8. 8Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing, then refrigerate for up to 4 days.